Panko Breaded Eggplant Slices

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Panko Breaded

Eggplant Slices

 

2 medium or 3 smaller eggplants

1 tbsp. salt

2 cups

panko bread crumbs

1/2 cup finely shredded parmesan cheese

2 tsps. finely

chopped fresh basil OR oregano

freshly ground black pepper

2 eggs, lightly

beaten

1 tbsp. milk

2 cups tomato sauce

2 to 3 ozs. goat or feta

cheese, crumbled

 

Partially peel eggplants, leaving on a bit of skin for

color and substance.  Slice eggplants into even rounds a little thicker than 1/4

inch.  Lay out some paper towels and place eggplants on top in a single layer. 

Sprinkle generously with salt and allow to stand for at least 10 minutes and up

to 30 minutes.  

Preheat the oven to 400 degrees. Pat eggplant slices dry

with additional paper towels.  Line baking sheet with parchment paper.   In a

shallow bowl, beat eggs and milk together.  In a second shallow bowl, combine

panko bread crumbs (crush them in your hand first to make them a bit finer),

shredded parmesan cheese, herbs and pepper.  Toss well with your hands to be

sure to evenly distribute the cheese.  

Dip each slice of eggplant in the egg

and then into the bread crumb mixture.  The bread crumbs might be reluctant to

stick so press firmly and don¢t worry if you can still see the eggplant through

the crumbs.  Lay breaded slices in a single layer on the lined baking sheet. 

Place full baking sheet in the oven.

Bake for 20 minutes or until golden on

the outside and tender in the middle.  While eggplant is baking, bring tomato

sauce up to a simmer and set out the goat or feta cheese.  When ready to serve,

pile eggplant slices on a plate and top with sauce and crumbled cheese.   If you

make extra to use for lunch the next day, store breaded eggplant and sauce

separately and combine just before serving. Serves 4 to

5.